> In many parts of Europe buying from the traditional local style of producer is the cheaper way to buy animal products.

Burden of proof here

So in Ireland, supermarket meat is cheap, but usually higher in fat and "wetter". Still decent meat, but you are paying for water IME.

At the butcher I pay only slightly more, I know exactly which farm it came from, I know where it was slaughtered and processed, and I can ask for specific cuts/amounts, so less wastage.

Its also much higher quality and not as "wet", so its much nicer to cook with (and I'm not paying for water weight).

I've saved a metric shitload on my monthly food shopping by using the butchers and greengrocers in my area instead of the supermarkets.